The historical origin of the 10 famous snacks know three is definitely food!

The old Beijing famous snacks have a long history, become a major feature of Beijing food culture. The origin of the 10 famous snacks in Beijing, absolutely know three of them are foodies!

Sweet stuffed steamed cakes/steamed buns made of glutinous rice

Ai Wo Wo is a kind of Beijing's halal snacks made of glutinous rice, characterized by its white color, spherical shape, soft texture and sweet taste. Every year around the Lunar New Year, Beijing's snack bars serve this variety until late summer or early fall, so Ai Wo Wo is also a spring and fall variety, and is now available year-round. After the Qing Dynasty Qianlong pacified the rebellion of Da, Xiao and Zhuomu, he snatched the wife of a Hui migratory bird leader in Xinjiang into the palace as a concubine, that is. Fei Xiang was snatched back to the capital, day and night without tea and rice, anxious to have to ask the white hat camp for Fei Xiang to do hometown snacks, sent to the palace. Fei Xiang's husband made an ancestral dumpling. When Fei Xiang saw the Jiang rice dumplings, she knew her husband had come. The ginger dumplings were sent to the palace and the eunuch asked him what the thing was called. He wanted to call himself Ahmad, so let's call it Aiwowo.

Yan Baozi

Sheep's Eye Baozi is a Beijing snack that is the best of the Hui diet. They are called sheep's eye buns because they are small. Although the buns are small, they have a variety of fillings and are very popular. It is said that Emperor Kangxi of the Qing Dynasty ate the sheep's eye buns, so it is famous. Legend has it that Emperor Kangxi of the Qing Dynasty was in disguise outside the Qianmen Gate and tasted the sheep's eye buns of Hui Min Lamb Bun Shop. When Emperor Kangxi looked around and didn't find any sheep's eyes, he asked the shopkeeper, "Why can't you see sheep's eyes?" The shopkeeper replied hastily, "If I went back to my grandfather, I would feel too guilty to cheat: the stuffed meat doesn't have sheep's eyes, but it's made more carefully. The size of the bun was smaller, like a sheep's eye, so it was named "sheep's eye bun". Kangxi tasted two mouths, think it is very tasty, then pass the word: "I think the sheep's eye buns are very good, you can often send to the palace, ask the Ministry of the Interior to ask for money." Since then, the sheep's eye buns in Beijing fame.

Fermented drink made from ground beans

When it comes to Beijing snacks, the first thing that comes to mind is bean juice. Beijingers love to drink bean juice as a treat. But the first time you drink bean juice, the swill-like flavor makes it hard to swallow. Pinch your nose and take two sips, and you feel different. Some people got addicted, looking everywhere and waiting in line to drink it. Originally, bean juice was the favorite of the common people in Beijing. Then Emperor Qianlong knew about it, so in the 18th year of Qianlong's reign, he ordered the introduction of bean juice into the palace and called a group of ministers together to taste this folk drink. As a result, the ministers all cheered after drinking it. In this way, bean juice also became a court drink.

Sausage

In Beijing's snacks, enema is cheap and absolutely popular. This pure Beijing flavor of real local specialties can be found everywhere in fairs and temple fairs for many years, especially in Beijing's night markets, where it sings the main theme. Eating enema do not care to relieve hunger, only taste its flavor, and lead to thirst. Enema began in the Ming Dynasty. In the reference to fried sausage said "fat sausage red flour fried for a while, spicy garlic salt delicious. The rotting oil smells like bacon, and it is chewed in front of the butcher store. There were often vendors selling this kind of food in the streets of old Beijing. One of the records: "powdered pork intestines need to be fried, shovel chopsticks and vegetables shoulder, special flavor to buy, the slanting sun in a few alleys.

Cooked goat belly or pork belly

Popping belly is fresh tripe or fresh tripe washed, cut into pieces, put into boiling water and fried, dipped in oil, sesame sauce, vinegar, chili oil, tofu soup, coriander powder, chopped green onions and other seasonings. The texture is tender and crispy. Popping belly is a famous snack in Tianjin and Beijing, mostly run by Hui compatriots. Bloated belly was recorded as early as during the Qianlong period of the Qing Dynasty. In the past and present, halal restaurants and vendo

Fried liver is a Beijing snack, developed from the Song Dynasty folk food "boiled liver" and "fried lungs". It is a Beijing snack made of pork liver and large intestine. Garlic is the main ingredient. As a supplementary ingredient, there is starch. At the beginning of the fried liver to eat around the bowl sip, and steamed bread together, now eat fried liver is not so elaborate. During the Tongzhi period of the Qing Dynasty, Huixianju of Xianyukou Hutong in Qianmen invented the method of making fried liver without thickening. Nowadays, Huixianju is regarded as the creator of fried liver. It is said that Empress Dowager Cixi suddenly wanted to taste fried liver, and after tasting it, it didn't matter. Although it won praise, she said it might be better to remove the heart and lungs. At Jin's words, Wang dared to disobey orders. From then on, the old Beijingers had another hiatus, - Beijing's fried liver, lack of heart and lungs.

Youliang

Youliang is a specialty fried noodle food in Beijing. Dull yellow in color with yellow-green reflections, the doughnut is soft and elastic, mellow and tasty. It is used for both cooking and deep-frying in the production process. Fried lumps are brown in color with green leaves and fresh vegetables, yellow and green. It is soft and strong to eat, and the more you chew it, the more flavorful it becomes. In the early years of the Republic of China, there was a family restaurant called Guangfuge in Liulichang outside the Hepingmen. The owner was an old lady named Mu, who lived with her daughter and sold noodles every day. Once the noodles that had been made could not be sold, so the Mu girls rolled them out and cut them into small lumps. They fried the boiled lumps of noodles, chopped greens, and shredded meat for supper, and it was crisp, chewy, and especially delicious to eat.

Pea Cake

Pea Cake is a traditional snack in Beijing. According to Beijing custom, pea yellow is eaten on the third day of the third month of the lunar calendar. So pea yellow is listed in the spring every year and is served until the end of spring. Beijing's pea butter is divided into palace and folk. The peas from Zhangjiakou are the best. Pea yellow, Beijing's traditional snack, was introduced to the Qing Palace together with the waist rolls. It is said that one day Cixi was resting in the Beihai Zen room when she suddenly heard the sound of gongs and drums beating in the street. She wondered what she was doing, and the eunuch on duty reported that she was selling pea butter and kidney bean rolls. Cixi momentarily happy, ordered this person to the garden. Once people saw the old Buddha, they hurriedly knelt down and held their hands with kidney bean rolls and pea butter. Please come to Lafayette. Cixi tasted it and praised it, leaving this person in the palace for her to do pea butter and kidney bean rolls.

Cheese

Cheese is a fermented dairy product, similar in nature to ordinary yogurt. Made using a fermentation process, it also contains lactic acid bacteria that can be used for health care. However, cheese has a higher consistency than yogurt and is similar to solid food, making it more nutritious. Technically, cheese is fermented milk; nutritionally, it is concentrated milk. In the Qing Dynasty, there was a "Fengsheng Gong" cheese store in Dong'an Market. The owner of the store was a man from the Yellow Banner. He set up a dairy farm in a rural area on his own and asked a chef who had worked in the royal kitchen of the Qing Dynasty to teach him the art of making cheese. He then rented a store in Dong'an Market and opened it, specializing in selling cheese. Since then, Beijing has had cheese houses that specialize in making cheese and wholesaling it to vendors who walk the streets on stretchers.

Soup fire roast

Soup fire roast is a traditional Manchu snack, which is named after the altar that is made into an oven and the green cookies are baked directly on the wall of the altar. It is one of the breakfasts often eaten by Beijingers and has a history of more than 300 years. It was initially a snack in Hebei Province, but later spread to Beijing and became a Beijing snack. The burnt sugar is sweet and thick, soft and not sticky, suitable for the elderly. According to legend, during the Chongzhen period of the Ming Dynasty, a Muslim named Liu Dashun came to the ancient town of Tongzhou, which is now directly east of Beijing, from Nanjing along the North-South Grand Canal on a grain ship. Seeing the town of Tongzhou, a thoroughfare, merchants and businessmen, Liu Dashun is a good place to settle down and make a living, so opened a small store in the town, named Dashun Zhai, specializing in the production and sale of burnt sugar. By the Qianlong period